CN105105098A - Instant tremella cake and preparation method thereof - Google Patents
Instant tremella cake and preparation method thereof Download PDFInfo
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- CN105105098A CN105105098A CN201510392932.XA CN201510392932A CN105105098A CN 105105098 A CN105105098 A CN 105105098A CN 201510392932 A CN201510392932 A CN 201510392932A CN 105105098 A CN105105098 A CN 105105098A
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- 241001506047 Tremella Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000002002 slurry Substances 0.000 claims abstract description 21
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 241000931143 Gleditsia sinensis Species 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 6
- 241000233866 Fungi Species 0.000 claims description 55
- 150000001720 carbohydrates Chemical class 0.000 claims description 16
- 235000014633 carbohydrates Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 244000241838 Lycium barbarum Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 8
- 239000001506 calcium phosphate Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012456 homogeneous solution Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 239000000084 colloidal system Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 230000003020 moisturizing effect Effects 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000006185 dispersion Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001879 gelation Methods 0.000 abstract 3
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
- 229920000591 gum Polymers 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000010354 integration Effects 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 239000000499 gel Substances 0.000 description 6
- 208000003351 Melanosis Diseases 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000021487 ready-to-eat food Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010008570 Chloasma Diseases 0.000 description 2
- 238000004026 adhesive bonding Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention discloses an instant tremella cake and a preparation method thereof, wherein the raw materials of the instant tremella cake comprise a tremella slurry, gleditsia sinensis lam polysaccharide gum, gelatin, carboxymethyl cellulose sodium, citric acid, Chinese wolfberry, white sesameseed, white granulated sugar, glucose and red date water. According to the present invention, the tremella slurry is adopted as the main raw material, the gleditsia sinensis lam polysaccharide gum and the gelatin are adopted as the gelation agent, and the red date water is used to carry out gum dissolving and sugar boiling, such that the nutritional ingredients of the product are increased, the gelation agent consumption can be reduced to a certain extent, and the flavor of the gelation agent can be improved; during the preparation process, the tremella is subjected to the extrusion puffing pretreatment to prepare the tremella slurry, such that the organizational structure of the tremella can be improved, the good adhesion and the good dispersion are provided, the nutrients are easy to absorb, and the taste is good; and the tremella cake product produced through the method is rich in the colloid substance, has the yin nourishing effect, can provide effects of skin moisturizing and spot removing after long term eating the instant tremella cake, further has effects of gastrointestinal motility helping, fat absorption reducing and nutrition and health integration, and further has characteristics of abundant raw materials and simple processing operation.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of instant tremella cake and preparation method thereof.
Background technology
White fungus (Tremella), also known as making tremella, tremella, white fungus etc., belongs to
fungiclass Tremellaceae Tremella is a Basidiomycota fungi white fungus
fructification, have the laudatory title of " hat in bacterium ".Because white fungus is rich in natural characteristic colloid, add its nourishing yin effect, so long-term taking can moisturizing, and have the effect dispelling face's chloasma, freckle.White fungus is kind of the diet food containing dietary fiber, and its dietary fiber can help gastrointestinal peristalsis, reduces fat absorption.In addition, also protein, fat, several amino acids, mineral matter and glycogen is contained in white fungus.Containing 17 seed amino acids in white fungus protein, 3/4 white fungus in the necessary amino acid of human body can provide.
Current, white fungus is few as its deep processing kind of food, mostly is dried product.Along with expanding economy, quick ready-to-eat food has become a main trend of 21 century food service industry development, and the demand of people to ready-to-eat food is increasing.The present invention take white fungus as raw material, produce a kind of white fungus cake of instant health care, this product has the features such as nutritious, sour-sweet degree is suitable, mouthfeel is good, the requirement of modern to convenient and swift ready-to-eat food can be met, and improve the added value in postpartum of white fungus, facilitate the sustainable development of white fungus industry, so this product has broad prospects.
Summary of the invention
The object of the invention is to for current white fungus output large, postpartum, process technology relatively lagged behind, and instant tremella product is still blank deficiency, take white fungus as raw material, produce a kind of white fungus cake of instant health care, this product has the features such as nutritious, sour-sweet degree is suitable, mouthfeel is good.
Meanwhile, present invention also offers the preparation method of above-mentioned instant tremella cake.
Technical solution of the present invention is:
A kind of instant tremella cake, comprises the raw material of following weight portion: 10 ~ 15 parts, white fungus slurry, Chinese honey locust carbohydrate gum 0.5 ~ 0.8 part, 8 ~ 10 parts, gelatin, CMC 0.8 ~ 1 part, citric acid 1 ~ 1.5 part, matrimony vine 1 ~ 2 part, white sesameseed 2 ~ 3 parts, white granulated sugar 10 parts, glucose 10 parts and 100 ~ 160 parts, red date water.
Described white fungus slurry preparation method is: soaked by dry tremella, cleaning, drying, ultramicro grinding, then the tricalcium phosphate of Ultramicro-powder quality 0.1% is added, mix, regulate Ultramicro-powder water content to be 5 ~ 10%, then use twin-screw extruder extrusion, obtain expanded product, being pulverized by expanded product is 20 orders again, pulls an oar than 1:2 beater by white fungus and water quality, obtains white fungus slurry.
The jacket temperature of described twin-screw extruder is 30 DEG C ~ 35 DEG C, screw speed is 100 ~ 120r/min, die orifice aperture is 5 ~ 10mm.
Described red date water preparation method is: red date is cleaned, and be broken into fritter, add the water of 10 times of quality, big fire is boiled, and then 80 ~ 95 DEG C are boiled 20 ~ 30min, filters, obtains red date water.
The preparation method of the above-mentioned instant tremella cake of the present invention, comprises the following steps:
1) white fungus processed is starched and red date water respectively, and it is faint yellow that white sesameseed stir-fries to surface, for subsequent use;
2) take Chinese honey locust carbohydrate gum, gelatin and CMC, add the red date water of formula ratio 50% after mixing, under the water-bath of 70 DEG C, stirring and dissolving, obtains homogeneous solution A, and 70 DEG C of insulations are for subsequent use;
3) take white granulated sugar and glucose, mixing, then add the water-soluble solution of red date of formula surplus, then add white fungus slurry, stirring, when to stir off to liquid glucose temperature be 103 ~ 105 DEG C, is sugar cook terminal, obtained solution B;
4) solution B is cooled to 90 DEG C, adds solution A and citric acid, stir, load mould, and sprinkle the white sesameseed and matrimony vine fried on surface, be cooled to room temperature, the demoulding, dry, obtain instant tremella cake of the present invention.
Step 2) in, described Chinese honey locust carbohydrate gum and preferred 1:12 ~ 15 of gelatin mass ratio.
Instant tremella cake of the present invention, with white fungus slurry for primary raw material, Chinese honey locust carbohydrate gum and gelatin are as gel, Chinese honey locust carbohydrate gum is polysaccharide condensate, main containing mannose, lactose, galactolipin, galactomannans etc., as thickener, stabilizing agent, can improve and increase the viscosity of white fungus cake, improve food physical behavior, and the sensation that food has lubrication agreeable to the taste can be made, keep color and stability, give food and stick profit, suitable mouthfeel, and have emulsification concurrently, stablize or make the effect in suspended state; Gelatin contains abundant amino acid, and gelatin molecule structure has a large amount of hydroxyls, and also have many carboxyls and amino in addition, have extremely strong hydrophily, Chinese honey locust carbohydrate gum and gelatin, jointly as gel, can reduce glue consumption, play fast curing-formed effect.In addition, white fungus slurry mixes with sugar, adopts red date water to carry out colloidal sol, sugar cook, is conducive to the abundant stripping of colloid in white fungus, not only increases the nutritional labeling of product, can also improve the local flavor of gel to a certain extent, play the effect of falling glue.The present invention adds citric acid, white sesameseed and matrimony vine, can have additional nutrients, improve mouthfeel, also makes product appearance more easily be accepted.Because white fungus matter is crisp, high resilience, toughness, extensibility and viscosity poor, be that to there is stock dispersion uneven for the food that makes of raw material with white fungus, mouthfeel is poor, the shortcomings such as nutriment easily runs off, in the inventive method, during the preparation of white fungus slurry, add anticaking agent tricalcium phosphate, again by after expelling-expansion pretreatment, white fungus institutional framework can be improved, white fungus after process is progressively formed has elasticity, toughness, extensibility, viscosity and plastic network structure, there is good cohesiveness and dispersiveness, nutriment is more easily absorbed by the body, simultaneously, adding of tricalcium phosphate can provide calcium and phosphorus simultaneously, calcium phosphorus balance in holder, reach desirable effect of supplemented calcium.The white fungus cake obtained as raw material is smooth, tasty and refreshing, easy to digest, and runs off without nutriment.
Instant tremella cake of the present invention and preparation method thereof, its beneficial effect is:
1) with white fungus slurry for primary raw material, Chinese honey locust carbohydrate gum and gelatin, as gel, carry out colloidal sol, sugar cook with red date water, not only increase the nutritional labeling of product, can also reduce gel consumption, improve the local flavor of gel, make cake body fast curing-formed; Cake surface adds sesame and matrimony vine simultaneously, not only increases the nutriment of product, also makes product appearance more easily be accepted;
2), in preparation process, white fungus is by white fungus slurry obtained after expelling-expansion pretreatment, and can improve white fungus institutional framework, have good cohesiveness and dispersiveness, nutriment more easily absorbs, and mouthfeel is good;
3) the white fungus cake product produced by this method contains abundant colloid, obvious dried tremella granules can be seen in its cake body, have nourishing yin effect, long-term eating has moisturizing, dispels face's chloasma, freckle, effect of calcium phosphorus balance in holder, in addition the dietary fiber in white fungus can help gastrointestinal peristalsis, reduces fat absorption, integrates nutrition and health care, and abundant raw material, process operation is simple.
Detailed description of the invention
In order to understand the present invention further, below in conjunction with embodiment, the preferred embodiments of the invention are described, but should be appreciated that these describe just as further illustrating the features and advantages of the invention instead of the restriction to patent requirements of the present invention.
Embodiment 1
A kind of instant tremella cake, comprises the raw material of following weight portion: white fungus starches 12 parts, Chinese honey locust carbohydrate gum 0.6 part, 8.5 parts, gelatin, CMC 0.9 part, citric acid 1.3 parts, matrimony vine 1.5 parts, white sesameseed 2.5 parts, white granulated sugar 10 parts, glucose 10 parts and 125 parts, red date water;
Preparation method, comprises the following steps:
1) dry tremella is soaked, cleaning, drying, ultramicro grinding, then adds the tricalcium phosphate of Ultramicro-powder quality 0.1%, mixes, dry powder water content is regulated to be 6%, use twin-screw extruder extrusion, obtain expanded product, the jacket temperature of described twin-screw extruder is 32 DEG C, screw speed is 110r/min, die orifice aperture is 6mm, being pulverized by expanded product is 20 orders again, pull an oar than 1:2 beater by white fungus and water quality, obtain white fungus slurry, for subsequent use; Red date is cleaned, and be broken into fritter, add the water of 10 times of quality, big fire is boiled, and then 80 ~ 95 DEG C are boiled 20 ~ 30min, filters, obtains red date water, for subsequent use; It is faint yellow that white sesameseed stir-fries to surface, for subsequent use;
2) take Chinese honey locust carbohydrate gum, gelatin and CMC, add the red date water of formula ratio 50% after mixing, under the water-bath of 70 DEG C, stirring and dissolving, obtains homogeneous solution A, and 70 DEG C of insulations are for subsequent use;
3) take white granulated sugar and glucose, mixing, then add the water-soluble solution of red date of formula surplus, then add white fungus slurry, stirring, when to stir off to liquid glucose temperature be 103 ~ 105 DEG C, is sugar cook terminal, obtained solution B;
4) solution B is cooled to 90 DEG C, adds solution A and citric acid, stir, load mould, and sprinkle the white sesameseed after stir-frying and matrimony vine on surface, be cooled to room temperature, the demoulding, dry, obtain the present embodiment instant tremella cake.
Sense index: uniform color, jade-like stone runs through bright, good springiness, has obvious dried tremella granules in cake body; Delicate mouthfeel is smooth, clear and rich tasty and refreshing; Sour-sweet moderate, local flavor without exception.
Embodiment 2
A kind of instant tremella cake, comprises the raw material of following weight portion: white fungus starches 15 parts, Chinese honey locust carbohydrate gum 0.5 part, 10 parts, gelatin, CMC 1 part, citric acid 1.5 parts, matrimony vine 2 parts, white sesameseed 3 parts, white granulated sugar 10 parts, glucose 10 parts and 160 parts, red date water;
Preparation method, comprises the following steps:
1) dry tremella is soaked, cleaning, drying, ultramicro grinding, then adds the tricalcium phosphate of Ultramicro-powder quality 0.1%, mixes, dry powder water content is regulated to be 10%, use twin-screw extruder extrusion, obtain expanded product, the jacket temperature of described twin-screw extruder is 35 DEG C, screw speed is 120r/min, die orifice aperture is 10mm, being pulverized by expanded product is 20 orders again, pull an oar than 1:2 beater by white fungus and water quality, obtain white fungus slurry, for subsequent use; Red date is cleaned, and be broken into fritter, add the water of 10 times of quality, big fire is boiled, and then 80 ~ 95 DEG C are boiled 20 ~ 30min, filters, obtains red date water, for subsequent use; It is faint yellow that white sesameseed stir-fries to surface, for subsequent use;
2) take Chinese honey locust carbohydrate gum, gelatin and CMC, add the red date water of formula ratio 50% after mixing, under the water-bath of 70 DEG C, stirring and dissolving, obtains homogeneous solution A, and 70 DEG C of insulations are for subsequent use;
3) take white granulated sugar and glucose, mixing, then add the water-soluble solution of red date of formula surplus, then add white fungus slurry, stirring, when to stir off to liquid glucose temperature be 103 ~ 105 DEG C, is sugar cook terminal, obtained solution B;
4) solution B is cooled to 90 DEG C, adds solution A and citric acid, stir, load mould, and sprinkle the white sesameseed after stir-frying and matrimony vine on surface, be cooled to room temperature, the demoulding, dry, obtain the present embodiment instant tremella cake.
Sense index: uniform color, jade-like stone runs through bright, has obvious dried tremella granules in cake body; Delicate mouthfeel is smooth, clear and rich tasty and refreshing, good springiness; Sour-sweet moderate, local flavor without exception.
Embodiment 3
A kind of instant tremella cake, comprises the raw material of following weight portion: white fungus starches 10 parts, Chinese honey locust carbohydrate gum 0.8 part, 8 parts, gelatin, CMC 0.8 part, citric acid 1 part, matrimony vine 1 part, white sesameseed 2 parts, white granulated sugar 10 parts, glucose 10 parts and 100 parts, red date water;
Preparation method is with embodiment 1.
Sense index: uniform color, jade-like stone runs through bright, has obvious dried tremella granules in cake body; Delicate mouthfeel is smooth, clear and rich tasty and refreshing, good springiness; Sour-sweet moderate, local flavor without exception.
Comparative example 1
With embodiment 1, difference is not add 0.6 part of Chinese honey locust carbohydrate gum; Preparation method is with embodiment 1.
Sense index: compared with embodiment 1 instant tremella cake, cake body is bright not, elasticity is not enough, and raw material mixing is uneven, frangible, has tooth gluing sense.
Comparative example 2
With embodiment 1, difference is to be soaked by dry tremella in step 1) in preparation method, cleaning, drying, and ultramicro grinding, pulls an oar than 1:2 beater by white fungus and water quality, obtains white fungus slurry, for subsequent use, without extrusion and ultramicro grinding.
Sense index: compared with embodiment 1 instant tremella cake, cake body is bright not, raw material mixing is uneven, has tooth gluing sense.
Instant tremella cake mouthfeel of the present invention and local flavor taste experiment:
The instant tremella cake that Example 1 ~ 3 and comparative example 1 and 2 obtain, carries out taste flavor and tastes experiment.Trial test number is totally 200 people (each 100 people of masculinity and femininity of 18 ~ 60 years old), respectively Wen Xiang trial test is carried out to embodiment and comparative example product, adopt blank scoring mechanism, every full marks 20 points, mark height then represents effective, and to whether liking product degree to carry out overall assessment, the results are shown in Table 1.
Table 1 is marked and result
Can see from above-mentioned experimental result, all in all, the instant tremella cake of the embodiment of the present invention obtains liking of most people on mouthfeel, smell, color and luster, makes instant tremella cake of the present invention more welcome.
Claims (5)
1. an instant tremella cake, it is characterized in that, comprise the raw material of following weight portion: 10 ~ 15 parts, white fungus slurry, Chinese honey locust carbohydrate gum 0.5 ~ 0.8 part, 8 ~ 10 parts, gelatin, CMC 0.8 ~ 1 part, citric acid 1 ~ 1.5 part, matrimony vine 1 ~ 2 part, white sesameseed 2 ~ 3 parts, white granulated sugar 10 parts, glucose 10 parts and 100 ~ 160 parts, red date water;
Described white fungus slurry preparation method is: soaked by dry tremella, cleaning, drying, ultramicro grinding, then the tricalcium phosphate of Ultramicro-powder quality 0.1% is added, mix, regulate Ultramicro-powder water content to be 5 ~ 10%, then use twin-screw extruder extrusion, obtain expanded product, being pulverized by expanded product is 20 orders again, pulls an oar than 1:2 beater by white fungus and water quality, obtains white fungus slurry.
2. instant tremella cake according to claim 1, is characterized in that: the jacket temperature of described twin-screw extruder is 30 DEG C ~ 35 DEG C, screw speed is 100 ~ 120r/min, die orifice aperture is 5 ~ 10mm.
3. instant tremella cake according to claim 1, is characterized in that: described red date water preparation method is: red date is cleaned, and be broken into fritter, add the water of 10 times of quality, big fire is boiled, and then 80 ~ 95 DEG C are boiled 20 ~ 30min, filters, obtains red date water.
4. a preparation method for instant tremella cake described in 1 ~ 3 arbitrary claim, is characterized in that, comprise the following steps:
1) white fungus processed is starched and red date water respectively, and it is faint yellow that white sesameseed stir-fries to surface, for subsequent use;
2) take Chinese honey locust carbohydrate gum, gelatin and CMC, add the red date water of formula ratio 50% after mixing, under the water-bath of 70 DEG C, stirring and dissolving, obtains homogeneous solution A, and 70 DEG C of insulations are for subsequent use;
3) take white granulated sugar and glucose, mixing, then add the water-soluble solution of red date of formula surplus, then add white fungus slurry, stirring, when to stir off to liquid glucose temperature be 103 ~ 105 DEG C, is sugar cook terminal, obtained solution B;
4) solution B is cooled to 90 DEG C, adds solution A and citric acid, stir, load mould, and sprinkle the white sesameseed and matrimony vine fried on surface, be cooled to room temperature, the demoulding, dry, obtain instant tremella cake of the present invention.
5. preparation method according to claim 4, is characterized in that: step 2) in, described Chinese honey locust carbohydrate gum and preferred 1:12 ~ 15 of gelatin mass ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510392932.XA CN105105098B (en) | 2015-07-07 | 2015-07-07 | A kind of instant tremella cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510392932.XA CN105105098B (en) | 2015-07-07 | 2015-07-07 | A kind of instant tremella cake and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105105098A true CN105105098A (en) | 2015-12-02 |
| CN105105098B CN105105098B (en) | 2017-11-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510392932.XA Active CN105105098B (en) | 2015-07-07 | 2015-07-07 | A kind of instant tremella cake and preparation method thereof |
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| CN105725042A (en) * | 2016-02-29 | 2016-07-06 | 济南舜景医药科技有限公司 | Instant porridge containing fruit particles and preparation method thereof |
| CN107581592A (en) * | 2017-10-19 | 2018-01-16 | 四川农业大学 | A kind of white fungus lotus seed cake and preparation method thereof |
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